Description
Ever since the last press trip to NYC, I’ve been expanding my usage of French cheeses in my everyday life. We made pao de queijo, a traditional Brazilian cheese bread with Beaufort and Comte cheeses and they turned out to be such stunners. The recipe is extremely easy if you were to make it in a blender (which I did of course) and then baking in a mini muffin tin.
Pao De Queijo with French cheeses (Gluten free)
Ever since the last press trip to NYC, I’ve been expanding my usage of French cheeses in my everyday life. We made pao de queijo, a traditional Brazilian cheese bread with Beaufort and Comte cheeses and they turned out to be such stunners. The recipe is extremely easy if you were to make it in a blender (which I did of course) and then baking in a mini muffin tin.
Ingredients
- 1 egg
- 60 ml olive oil
- 160 ml milk
- 170 g tapioca flour
- 0.5 tsp salt
- 80 g mixed Beaufort and Comte cheeses, shredded (or any other melty cheese like mozzarella, cheddar, or even Parmesan)
Instructions
- Shred your cheeses and set aside
- To your blender, add the egg, olive oil, milk, tapioca flour, and salt. Blend them all together for about 30 seconds
- Then add the shredded cheese and continue blending for 2-3 minutes. When you are done, you wil notice that the mixture is thick
- Pour it in a mini muffin pan three quaters of the way and bake for 15-18 minutes in a preheated oven at 180C. My muffin pan doesn’t need any lining, but if yours does, brush some olive oil before pouring.
- Enjoy warm out of the oven.
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